Red Pepper and Potato Soup with Sweet Paprika 3 Comments

Nov 10, 2010

The switch has been flipped. The weather has turned to fall. There is a coldness in the air that wasn’t there last week, or even yesterday. It’s time to let go of summer. Winter is upon us. It’s time for soup. So soup I made.

Trying to keep one last bit of summer, I gathered the brightest peppers, carrots and paprika for the soup. The colors are incredible and make fall seem more inviting. The bright red peppers give the soup a deep, earthy and rustic color.

This soup is silky and rich with a surprising thickness. Best of all, the result is achieved by straining the soup—without any cream. So you get amazing taste and flavor without the guilt thanks to the carrots, red peppers, potatoes and other yummy ingredients. The sweet paprika intensifies the taste of the bell peppers without the heat.

Red Pepper and Potato Soup with Sweet Paprika (Image 2)
Red Pepper and Potato Soup with Sweet Paprika (Image 3)
Red Pepper and Potato Soup with Sweet Paprika (Image 3)


2 tablespoons extra virgin olive oil, plus a drizzle for serving
1 medium onion, chopped
1 large carrot, peeled and chopped
3 teaspoons salt, preferably kosher
4 plump garlic cloves, green shoots removed, minced
1 tablespoon tomato paste
2 pounds (4 large) red bell peppers, seeded, membranes removed, cut in large dice
2 teaspoons sweet paprika
1 pound russet potatoes (about 2 medium), peeled and diced
2 quarts chicken or vegetable stock—I used 1 quart vegetable stock and the other quart water, as I didn’t have two quarts of any of the stocks.
A bouquet garni made with a bay leaf and a couple of sprigs each thyme and parsley, tied together in a bundle
Freshly ground pepper
For garnish (optional):
Garlic croutons (toast thin slices of baguette and rub with a cut clove of garlic)
Slivered basil leaves or chopped fresh thyme leaves



Prep Time

20 minutes

Cook Time

1 hour and 30 minutes


Heat the olive oil over medium heat in a large, heavy soup pot, and add the onion and carrot. Cook, stirring often, until the onion begins to soften, and then add ½ teaspoon salt. Continue to cook, stirring often, until tender, about 5 minutes, and stir in the garlic and tomato paste. Stir for a minute or two, until the garlic is fragrant and the tomato paste has darkened, and then add the peppers, paprika, and another ½ teaspoon salt. Cook, stirring often, until the peppers begin to soften, about 5 minutes.

Add the potatoes, stock, and bouquet garni, and bring to a simmer. Add salt to taste, one to two teaspoons, cover and simmer over low heat for one hour. Remove the bouquet garni.

Blend the soup until smooth in an immersion blender, or in a blender or food processor fitted with a steel blade. Work in batches, and cover the blender lid or food processor with a kitchen towel to prevent the hot soup from splashing. Strain the soup through a medium strainer, pushing it through the strainer with a spatula or the bowl of a ladle, and return to the heat. Heat through, add salt and pepper to taste, and serve. Garnish with garlic croutons and slivered fresh basil or chopped thyme, and drizzle a few drops of olive oil over each serving if desired.


New York Times

Filed Under

Soup and Thanksgiving Recipes

Spices Used


Other Ingredients Used

Red Pepper


what a beautiful color, the soup looks amazing. great recipe -- cant wait to try it.

—Rebecca, over 5 years ago

The soup sounds great! But sweet paprika... I'm not familiar with this! It's not the same as the regular paprika I have in my spice rack then? & do you think it would be a big difference if I used that instead? Or do you know of a substitution? (I don't live in the US, and I doubt I'll be able to find it here! But I'm intrigued by it!)
Thanks for the recipe!

—Morgan, over 5 years ago

I would use the papria you have in your spice rack. The flavor may be slightly different, but the soup will still be very tasty.

—Ursula, over 5 years ago

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